Guava Purée Cheesecake

Use Purée Guava, Frozen, Boiron (1kg) to make this recipe. Guava purée gives no-bake cheesecake a fragrant tropical flavour and warm pink colour. Set the filling gently, then finish with a separate fruit layer so the guava remains clear against the cream cheese.

At a glance

• Yield: 10
• Preparation: 35 minutes
• Cooking: 5 minutes
• Chilling or freezing: 6 hours

Purée Guava, Frozen — Boiron (1kg)

£12.90

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Ingredients

• 350g guava purée, thawed
• 200g digestive biscuits
• 80g unsalted butter, melted
• 500g full-fat cream cheese
• 250ml double cream
• 110g caster sugar, divided
• 6 gelatine leaves, about 12g
• 1 tbsp lime juice

Method

1. Line a 20cm springform tin. Mix crushed biscuits with butter, press into the base and chill.
2. Soak four gelatine leaves. Warm 80g purée with 70g sugar, dissolve the squeezed gelatine, then stir in 120g more purée and cool.
3. Beat cream cheese smooth. Whip cream to soft peaks, then fold both into the cool guava base. Pour over the biscuit base and chill for three hours.
4. Soak the remaining gelatine. Warm 50g purée with 40g sugar, dissolve the gelatine, then add the remaining purée and lime. Cool.
5. Pour the fruit layer over the set cheesecake and chill for at least three more hours.

Why this recipe works

Separating the mousse and fruit topping preserves both creaminess and a direct guava finish. Cooling each gelatine base before assembly prevents the dairy from melting or splitting.

Practical tips and variations

• Use full-fat cream cheese for a stable set.
• Pour the top layer over the back of a spoon to protect the filling.
• Taste the purée before adding all the sugar.

Serving and storage

Cover and refrigerate for up to three days. Keep chilled until 15 minutes before serving.

Frequently asked questions

Can I freeze guava cheesecake?

Yes. Freeze without decoration, thaw overnight in the fridge and serve within 24 hours.

Why did the top layer leak?

The cheesecake base may not have been set, or the topping may have been too warm.

Can I use agar?

Yes, but it creates a firmer gel and needs a separately tested formula rather than a direct swap.